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The History of Papad (Papadum) 

Papad (also known as papadum or pappad) is a thin, crispy Indian snack or side dish commonly served with meals, especially in Indian, Pakistani, Bangladeshi, and Nepali cuisines. It is made from a variety of lentil flours, such as black gram (urad dal), chickpea flour (besan), or rice flour. Papad is enjoyed in many parts of the Indian subcontinent and has gained popularity around the world due to its crunchy texture and versatility in both savory and spicy dishes. 

Origins and Early History 

Papad’s roots trace back thousands of years to ancient India, though its exact origin is difficult to pinpoint. The name "papad" is derived from the Sanskrit word "pāpada," meaning "thin, crisp wafer." The practice of making crispy, thin wafers can be traced to the Indus Valley Civilization (3300-1300 BCE), where evidence of similar culinary practices has been found. 

One of the earliest references to papad comes from ancient texts, including the Manusmriti (circa 200 BCE to 200 CE), which describes various types of food, including those that are fried and made from flour. Papad is 

likely to have evolved over time from these early forms of thin, crisped bread or wafers. 

Historically, papad was made as a means of preserving lentils and other grains. In rural areas, where refrigeration was not available, making papad allowed people to extend the shelf life of their produce. The lentils used in papad could be dried and stored for long periods, and the wafers could be made and stored for future consumption. As time went on, papad recipes were refined and passed down through generations. 

Regional Variations 

Papad is not a one-size-fits-all snack, and different regions of the Indian subcontinent have developed their own variations, both in terms of flavor and preparation methods. Here are some key regional variations: 

South India: In Southern India, particularly in Tamil Nadu and Kerala, papad is often called appalam. It is typically made from urad dal (black gram) and is fried to a crisp, golden texture. In Tamil Nadu, appalam is often served alongside rice and sambar or as a side with curd rice. 

North India: In North India, papad is made from chickpea flour (besan) or a combination of different lentils. These papads tend to be thicker and are often roasted instead of fried. Popular in dishes like dal fry or sabzi, they are sometimes served as appetizers or in combination with chutneys. 

Western India: In Gujarat and Rajasthan, papad is often spiced with ingredients like cumin, black pepper, or ajwain (carom seeds). These regions favor roasted papads over fried ones, and they are commonly served with dal, rice, or curries. In Gujarat, papads are a key part of a traditional thali. 

Pakistani and Bangladeshi Variants: In Pakistan and Bangladesh, papad (or papar) is quite similar to its Indian counterpart, with some regional spices and ingredients added. For example, in Sindh, it may be made from rice flour, while in Punjab, it might feature a blend of chickpea flour and other pulses. 

Ingredients and Preparation 

Traditionally, papad is made from flour obtained from different pulses or legumes, which are ground into a fine powder. Some common ingredients include: 

Urad Dal (Black Gram) Flour: A primary ingredient used to make papad in many regions, particularly in South India. 

Chickpea Flour (Besan): Popular for making thicker, roasted papads in the North. 

Rice Flour: Sometimes used as a base, especially in Southern and coastal regions, giving papads a slightly different texture. 

Spices: Various spices such as cumin, black pepper, chili powder, garlic, and carom seeds are mixed into the dough to impart flavor. 

The process of making papad involves soaking the lentils, grinding them into a smooth dough, and then rolling the dough into thin discs. These discs are either sun-dried or roasted. After drying, papads are typically fried in hot oil to achieve their signature crisp texture. Some varieties are also roasted over an open flame for a smokier flavor. 

Cultural Significance 

Papad is more than just a snack in the Indian subcontinent; it is deeply embedded in the region’s culinary traditions. It holds cultural significance in many households, where it is a symbol of hospitality, served with almost every meal. For instance, in South India, it is commonly paired with a traditional vegetarian meal consisting of rice, sambar, rasam, and curd. 

In India, festivals and religious occasions also involve the preparation of papads. They are often made in large batches during Diwali (the festival of lights) or other significant holidays. These homemade papads, made from scratch and dried in the sun, are seen as a sign of care and tradition. 

Papads are also popular as a snack in the evening or as a side dish to other meals. They are often paired with chutneys, pickles, or yogurt for added flavour and texture. The Global Spread 

In recent decades, papads have gained popularity outside the Indian subcontinent. Indian cuisine's global spread, along with the migration of the Indian diaspora, has introduced papad to many countries. Today, it can be found in Indian restaurants around the world, served as an appetizer or snack. It is also available prepackaged in many supermarkets, offering an easyto-prepare version of the traditional treat. 

In Western countries, papad is often marketed as a healthier alternative to regular potato chips, as it is typically made with lentil flour and spices. With the increasing popularity of gluten-free and vegan diets, papad has found a place in the broader international food mar

ket as a gluten-free snack. 

Name- Tushar Nagar and Ghanshyam 

Class -B.com(p) and B.A. prog(His+pol)

Section - C and A

Roll no – 24/728 and 24/100

Subject – Digital Empowerment 

Teacher – Dr. Nellam kapoor 

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